PERSONAL CHEF MENU
LUNCH/DINNER
FILET MIGNON SERVED WITH A PORT MUSHROOM SAUCE
MEATLOAF SERVED WITH A COGNAC SAUCE
CHICKEN FRANCAISE
GRILLED CHICKEN WRAPS
CHICKEN CORDON BLEU SERVED WITH A BECHAMEL SAUCE
VEAL MARSALA
STUFFED PORK TENDERLOIN
PENNE A LA VODKA
LASAGNA BOLOGNESE
PAN SEARED TUNA WITH A CITRUS TERIYAKI SAUCE
BROILED SALMON WITH A PAPAYA SALSA
FILET OF SOLE WITH A BECHAMEL SAUCE
SHRIMP SCAMPI
CLAMS IN A WHITE WINE SAUCE
SEAFOOD MARNIE
LOBSTER TAILS SERVED WITH WHITE WINE BUTTER REDUCTION
